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1 PURDUE UNIVERSITY VANDERBURGH COUNTY EXTENSION HOMEMAKERS Scribbles SPECIAL POINTS OF INTEREST: Wednesday, December 14th 4-H Center Banquet Hall 2-6pm D E C E M B E R E D I T E D B Y : S U S A N P L A S S M E I E R, E X T E N S I O N E D U C A T O R - H H S R E P O R T E R : A M A N D A S A L O M O N Dates to Remember N E W S L E T T E R Retirement Reception for Susan Plassmeier, CED, HHS Educator Vanderburgh Co. Extension INSIDE THIS ISSUE: Fond 2 Memories & Farewell Left Over 3 Food Quiz Cookies for 3 Supper with Santa Extension 4 Annual Mtg. November & 25 (Thurs-Fri) Thanksgiving Holiday November 28 December 25 Winter Carnival 4-H Center November 26 (Sat.) Festival of Trees set-up at 9-11/SIAM December st (Thursday) Exec. Comm. 5:30 / 4-H Cntr. CR 6 (Tues.) Breakfast Casseroles 6 pm / 4-H Center Banquet Hall kitchen 9th (Friday) Supper with Santa need cookies before 6 pm in Aud. 23rd (Friday) Christmas Eve Observed - 26th (Monday) Christmas Day Observed- 30th (Friday) New Year's Eve Observed - Program Planning Ideas Due January nd (Monday) New Year s Day Observed - 7 th (Saturday) Festival of Trees teardown 9-11/SIAM 5th (Thurs) Exec Comm. 5:30 / 4-H Cntr. CR 16th (Monday) MLK Jr. Day Observed 20th (Friday) Program Planning Ideas due to Extension Office Bad Weather Notice Clubs needs to start thinking of topics they would like for Leisure Art Lessons for the next year. Please include a definition of the lesson and a possible instructor for the Leisure Arts Lessons. Please have your ideas submitted by Friday, January 20, You can get them to the Extension Office or them to Susan English at englishs@purdue.edu Just a reminder, if school has been cancelled or has early dismissal due to inclement weather, all Extension Homemaker events scheduled for that day will be cancelled.

2 PAGE 2 It is with mixed feelings that I find myself writing this. I ve known that I would be retiring sometime this year and kept putting off making a decision about when. Finally, after fair it hit me that it was already half -way through the year and I hadn t made any concrete decisions. I just had a general time frame in mind anytime from the fall until the end-of-the-year. When September hit, I realized that I didn t have much time left and needed to start planning so I could have all my paperwork completed in plenty of time so I would be able to retire. So, I got busy and started the process. It got a little complicated since I had to fill out three different sets of paperwork for different entities to complete the process. Well, that was completed earlier this month and it is safe for me to say that I will be retiring at the end of this year. My last day in the office will be Friday, December 22. Many of you are aware that there will be an Open House in recognition of my retirement on Wednesday, December 14 from 2-6 at the Fond Memories and Farewell 4-H Center Banquet Hall. I hope that you are all able to make it to the Open House and help me celebrate my retirement. Now, indulge me as I share with you some of my thoughts about Purdue Extension that I shared with our State Director in my letter of retirement. Dear Jason, Thirty-three years ago I started my journey with Purdue Extension in Vanderburgh County. I have been very fortunate to serve as a 4-H Youth Educator and as an HHS Educator all in the same county. Many changes have occurred during my tenure with Extension. I have had the opportunity to travel all over Indiana and to all corners of the United States. I have been places and had experiences I would not have had if it hadn t been for this position. I have thoroughly enjoyed my tenure with Purdue Extension. It has rewarded me with many opportunities to grow as an individual and a professional. I have great respect for those who have chosen to make a career out of being an Extension Educator. We both know that sometimes the challenges can make one overlook the benefits. However, the many positive benefits of the career far outweigh any negatives. The greatest being the appreciation shown by our clientele because they know you care about them and their community. It is with mixed feelings that I write this letter. It is hard to walk away from something you have dedicated your life to and in which you are totally committed. I have had the opportunity to work with wonderful, talented and caring individuals within the Purdue system, Vanderburgh County and throughout the country. I am blessed to be taking a part of all those I ve encountered with me into retirement. Thank you for the opportunity to work with you and those within the Purdue Extension system. Susan As I reflect back, I think about the County Fair and those arms I twisted to help me in the banquet hall on Monday night, helping with set-up and tear-down of the Auditorium and coordinating Homemaker Fair Demonstrations. About Home and Family Conference and the bonding times shared with those who attended. Also, helping out at the Craft Show as a food runner keeping eight food booths supplied, as well as helping count money in the office. And many other memories.... I d like to thank you for allowing me the opportunity of working with your organization these past many years and, more importantly, the support you have given me. I leave behind many, many warm and wonderful memories of many, many warm and wonderful people. And with those thoughts, I won t say good-bye but that I can t wait until I see you again. PURDUE UNIVERSITY

3 DECEMBER 2016 PAGE 3 LEFT LEFT OVER FOOD QUIZ FOOD Food Quiz QUIZ Don t forget Cookies for Supper with Santa Just a reminder, the Extension Homemakers have been asked to provide cookies for Supper with Santa at the 4-H Center. Please deliver the cookies to the 4-H Center Auditorium before 6:00 pm on Friday, December 9th. If you need to make an early delivery, you may drop them off at the Extension Office from 8:00 am 4:30 pm. We need cookies from all clubs if possible. Thanks! Answer TRUE or FALSE to the following questions TRUE or FALSE. Since it cooked for a long time, and you checked the temperature when it was done, and the refrigerator is so full, it s okay to leave the turkey (and all the other goodies) to sit out for hours after the meal so that people can pick at it and make sandwiches. TRUE or FALSE. Food should be allowed to cool before you put it in the refrigerator. TRUE or FALSE. Leftover packs for guests should be refrigerated as soon as possible. TRUE or FALSE. Leftovers will keep for a week after Thanksgiving. TRUE or FALSE. A quick zap in the microwave is good enough to warm up your leftovers. Answers: FALSE. Just because it s a holiday and your refrigerator is full does not mean that the two-hour rule isn t in effect. Food should not be allowed to sit at room temperature for more than two hours. Two hours is enough time for bacteria to multiply to the quantity that could cause foodborne illnesses. This is cumulative too. If you leave the leftovers on the dining room table for one hour, then later leave them out on the counter for 30 minutes to make sandwiches, you will only have a halfhour window left. FALSE. See above for the two hour rule. If you have a large amount of hot food, then it s best to divide it into smaller portions and put them in the refrigerator as soon as possible. Or, better yet, cool the food by putting it in an ice bath or cold water bath before putting it into the refrigerator. On the same note, don t store the stuffing inside the turkey. TRUE. It s wonderful that you re sharing the leftovers with your guests, but make sure that this food is safe too. Think about the two-hour rule. If they won t be leaving for several hours, make sure this food is refrigerated. If they re traveling for more than two hours, make sure that they have a cooler or way to keep the food cold for the trip. FALSE Leftovers should be eaten within 3 to 4 days. Keep them in the coldest part of your refrigerator (not the garage or the back porch). If you have more leftovers than can be eaten within the recommended leftover time (Monday), then you can freeze them. Frozen turkey, plain, will keep for 4 months at 0 degrees F or below. Turkey covered with broth or gravy will keep for 6 months at the same temperature. Stuffing and gravy will only be good for about a month. These foods will be safe for a longer time, but may become dry, lose flavor, or drop in quality. This goes for that turkey carcass too! If you don t have time to make soup out of it right away, wrap it carefully and freeze it. Then it will be there to make soup when you have more time. FALSE Reheat leftovers thoroughly. Merely warming leftover gravy, sauces, and soups will not get them hot enough to kill bacteria. These foods should be simmered or boiled until they re steamy hot throughout. If you re using a microwave, cover your food while cooking and then allow standing time for a few minutes so that the temperatures inside can even out. Leftovers should reach at least 165 degrees F.

4 Cooperative Extension Svc Darmstadt Road, Suite A Evansville IN Phone: Fax: splassme@purdue.edu Return Service Requested INSERTS Winter Carnival Plassmeier Retirement Holiday Eating without the weight Top 20 Healthy Recipe Substitutions If you have a disability that requires special assistance for your participation in any program, call the Purdue University Cooperative Extension Service Vanderburgh County Office at (812) Extension Annual Meeting As in the past, the Extension Office would appreciate help from the Extension Homemaker clubs to provide desserts (pies, cakes, etc ) for the Extension Annual Meeting. This year it is on Monday, January 30. If you would like to help out, please call and let Susan English know by January 25 what you plan to bring. Please have desserts to the Banquet Hall kitchen by 5:00 that day or the Extension Office by 4:00. Thanks! VISIT US ON THE WEB AT: PURDUE.EDU/ VANDERBURGH Presidents Packet: Achievement Honor Form

5 Top 20 Healthy Recipe Substitutions Purdue Extension Original Ingredient Healthy Substitute (equal amount) 1) 1 Large whole egg (1/4 cup) WARNING: When 2 large egg whites, 1/4 cup egg whites or egg baking, substitute half of the whole eggs with egg substitute whites or the product may be tough. 2) 2% or whole milk Skim, 1/2 % or 1% milk 3) Heavy cream Soups/casseroles evaporated skim milk Baking light cream or half & half 4) Coffee cream or half & half Whole milk or evaporated skim milk 5) Buttermilk 2% buttermilk or 15 Tbsp skim milk + 2 Tbsp lemon juice 6) Evaporated whole milk Evaporated skim milk 7) Sweetened condensed whole milk Low-fat or nonfat sweetened condensed milk 8) Sour cream & yogurt WARNING: If recipe Low-fat or nonfat requires cooking, use nonfat only in sweet recipes. 9) Cream cheese WARNING: Nonfat produces dips Light cream cheese and cakes frosting that are very runny. 10) Cottage cheese & ricotta cheese Low-fat or dry curds 11) Butter WARNING: Light/low-fat margarines Margarine contain more water and may cause a baked product to be tough, so try decreasing regular margarine 1 to 2 Tbsp first. 12) Regular cheese (block or shredded) Low-fat or nonfat WARNING: Do not use nonfat in cooked foods because it does not melt. 13) 1 cup cheddar cheese 3/4 cup very sharp or sharp cheddar cheese 1 cup grated Parmesan cheese 3/4 cup fresh shredded Parmesan cheese 14) 1 oz. unsweetened baking chocolate 3 Tbsp dry cocoa + 2 tsp sugar + 1 Tbsp oil 15) 1 cup chocolate chips 1/2 cup mini chocolate chips 16) 1 cup oil in quick breads (muffins, breads) 1/2 cup baby fruit or vegetable + 1/2 cup oil or 1% buttermilk 17) Regular peanut butter Reduced fat 18) 1 cup chopped pecans or walnuts 1/2 cup nuts toasted to bring out the flavor 19) 1 cup shredded coconut 1/2 cup toasted coconut + 1/2 tsp coconut extract 20) Mayonnaise & salad dressing WARNING: Do Light or nonfat not cook with nonfat versions, because they turn sweet with heat. List compiled by Cheryl H. Armstrong, MBA, RD, CD, for the Nutrition and Food Safety Workshop for Quantity Food Providers, April 27, The Family Nutrition Program operates through Purdue University Cooperative Extension Service in partnership with Indiana Family & Social Services Administration (FSSA) and the United States Department of Agriculture (USDA). Purdue University Cooperative Extension Service, FSSA and USDA are equal opportunity/equal access/affirmative action institutions. Order or download materials at the Purdue Extension Education Store

6 Holiday Eating Without the Weight 10 Holiday Survival Tips 1. Eat a light, healthy snack such as soup, fruit or cereal before parties. This will help you curb hunger and make better choices. 2. Limit alcohol. Enjoy one alcoholic beverage if you must and then switch to diet soda or soda water with lime afterwards. 3. Bring a low-fat holiday dish to the party. Better still, go home empty-handed! 4. Keep minimal baked goods on hand this year. Only bake enough to give away or use for one festivity. After baking goodies, immediately fill the mixing bowl with hot soapy water; sampling batter packs on extra calories. 5. Try to eat a large salad before most meals. Make sure vegetables take up half the room on most of your plates. 6. Substitute healthful ingredients. Splenda works great in baked dishes. Cut the sugar to half the original amount in the recipe and replace the remainder with Splenda. FMI see 7. Make a goal with a friend to lose 5 pounds or to maintain weight during the holidays. This way you have a valuable support buddy. 8. Remember that the holidays are truly only 3 real days, Thanksgiving, Christmas (or Kwanzaa or Chanukah which is 8 days) and New Year s. Which means if you blow it only on 3 days, then you really won t cause much damage. It s the vicious cycle of not enough exercise and too many calories on the other days that causes weight gain during this time of year. 9. Sign up for a 5K or fitness walk or other event to keep your mind focused on fitness goals. Keep up with your exercise during holidays and try to be more active. 10. Finally, celebrate and focus on what the holidays are really about spending time with family and friends. Find creative activities or ways to get your family and friends to play a game or be active instead of eating. Pick a time to get together that does not revolve around a meal. By Amy Abedi, RD. Holiday Fun Quiz: 1. Three ounces of meat is about the size of a. (Hint: You can use this to play rummy!) 2. Serve this for dessert to add color (and fiber) to your holiday table. 3. This activity can be fun for the whole family and is a good way to burn extra calories! 4. These little holiday treats can really add up in calories (about 2,000 calories per pound!) so try to bake fewer and make them smaller. 5. Always buy milk so you avoid the saturated fat of its whole counterpart. 6. Remove this from your turkey before eating, since it is high in fat. Answers: 1. deck of cards, 2. fruit, 3. walk or exercise, 4. cookies, 5. skim or fatfree, 6. skin.

7 VANDERBURGH 4-H CENTER PRESENTS: Carnival Get in the holiday spirit at the 4-H Center! See the dazzling displays of Christmas lights, fully decorated Christmas trees and beautiful holiday decorations. Be sure to visit Santa s Workshop! Santa will be available in the workshop to listen to children s Christmas wishes. Santa s Workshop is located in the SIAM Building, which is in the center of the light display. Santa s Workshop Hours Fridays & Saturdays: 6 pm - 9 pm Sundays: 6 pm - 8 pm This event is FREE to the public! Donations will be accepted. Friday, December 9th 6:00-8:00 pm Vanderburgh 4-H Center Auditorium Menu: Hamburgers, Hot Dogs, Chips, Applesauce, Drink and Homemade Christmas Cookies $5.00 per person (Adults and Children) Entertainment By Kays Dance Studio To Attend You Can: 1) Mail in this Completed Reservation Form 2) Call 4-H Center to Reserve Your Spot at Forgot to register? Feel free to still come out Friday night, December 9th from 6-8 pm. at Vanderburgh 4-H Center Auditorium. Name Phone Number of Adults attending at $5 Number of Children attending at $5 NOV. 26 th - DEC. 25 th Supper with Santa! **Santa will be there along with games and crafts!** Make check payable to: Vanderburgh 4-H Center Mail to: Vanderburgh 4-H Center 201 E. Boonville-New Harmony Rd. Evansville, IN Please return forms ASAP!

8 We will be celebrating the many years of Susan Plassmeier s dedication & service to Purdue Extension Please join us for an Open House Vanderburgh 4-H Center Banquet Hall 201 E Boonville New-Harmony Rd Evansville IN Wednesday, December 14 2:00-6:00 cst Please sign Susan s online guestbook Or mail cards to: Purdue Extension Darmstadt Rd Evansville IN 47725